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Ginger Snap Cookie Butter
Recipes
Ginger Snap Cookie Butter
4 servings
10 minutes total

Ingredients

  • ¼ cup unsalted butter
  • 15 ginger snap cookies (about 1 cup)
  • ¼ cup sweetened condensed milk

Steps

    1. Place butter out to soften. Break cookies into small pieces and place in food processor bowl (or blender). Process 1–2 minutes into fine powder.
    2. Place butter in large bowl; beat with electric mixer on HIGH until fluffy. Beat in cookies and milk until blended. Place in airtight container and refrigerate for up to 1 month.

Amount per ¼ recipe serving: Calories 250, Total Fat 16g, Sat Fat 9g, Trans Fat 1.5g, Chol 35mg, Sodium 95mg, Total Carb 25g, Fiber 0g, Sugars 17g, Protein 3g, Calc 4%, Vitamin A 0%, Vitamin C 0%, Iron 0%